Articles with 'kuzu root starch'

Shrimp with Spicy Garlic Sauce



  • 1/4 cup water
  • 1 onion, sliced thin
  • 1 bunch broccoli, florets and stems (cut stems into thin rounds)
  • 1 carrot, thin diagonals
  • 1/2 pound wild shrimp, peeled

Add water and onion to frying pan and cook for 1-2 minutes.  Add broccoli stems and carrots and cook for 1-2 minutes.  Add broccoli florets, shrimp, and cover and steam 2-3 minutes.  Pour Spicy Garlic Sauce (recipe below) into the frying pan. Cover and cook on medium heat 4-5 minutes.

Spicy Garlic Sauce

  • 3-4 garlic cloves, peeled and minced
  • 1/2 cup water
  • 1/3 cup toasted sesame oil
  • 1 tbsp. hot pepper sesame oil
  • 1-2 tbsp. maple syrup
  • 3 tbsp. shoyu
  • 1 tsp. hot pepper flakes
  • 1 tbsp. kuzu root starch or arrowroot (+3 tbsp. water)

Mix all ingredients (except kudzu) and cook on medium heat for 3 minutes. Dilute kudzu in a small amount of water and slowly add to the pan. The sauce will begin to thicken. Cook 3-5 minutes.

(1 votes, average: 5.00 out of 5)

Polenta with Sauteed Mushrooms and Chicken

  • 3 cups water
  • 1 cup cornmeal
  • 1 tsp. sea salt
  • 1 tbsp. butter (or olive oil)
  • 2 spring onions, bulb and greens, chopped
  • 6-8 mushrooms, sliced thin
  • 10-12 ounces chicken breast, cut into bite sized pieces
  • ¼ cup chicken or veggie stock
  • 2 tsp. fresh thyme
  • 1 tsp. kuzu root starch (or flour) + 2 tbsp. cool water

Combine water and cornmeal.  Bring to a boil and reduce flame to medium/low.  Add ½ tsp. sea salt.  Cook uncovered 20-25 minutes, stirring occasionally to prevent lumps.  Pour cooked polenta into a 9×9 casserole dish or baking pan.  Let cool and set.  Saute onion in butter or olive oil 1-2 minutes.  Add mushrooms and continue cooking 3-5 minutes.  Add chicken pieces, chicken stock, remaining ½ tsp. sea salt and fresh thyme.  Cover and cook 4-6 minutes.  Mix kuzu in water and add to the pot.  Cut polenta into squares and top with sautéed chicken and vegetables.

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